27 August 2008

With all the talk about why we blog another reason comes to mind besides sharing great recipes and culminating friendships around the world. I visit your blogs also for inspiration. One kind hearted blogger I love to visit would be Ben from What's Cooking with all his delicious and inspiring dishes. In my search for innovative recipes (other than the ratatouille of previous years) to use up my overabundance of zucchini I came across Ben's recipe for Zucchini Mexican Lasagna. It reminded me of a recipe I had bookmarked that wouldn't require yet another trip to the grocery store and I could use ingredients readily available in my fridge. The added bonus here being it would use some of that zucchini!!!!!!!!!!!!!! Did I already say that...

I am on a mission to find as many out of the ordinary dishes to use that zucchini as I can. Join me in my quest. Your mission....if you so choose to accept it...would have us sharing and cooking up a storm with all those green submarines that sprout in our gardens. If only I had a source for zucchini blossoms...sigh.....

This particular recipe comes from Homestead Farms in Maryland. They have so many wonderful recipes on their site so check it out when you can. This is a nice light version of lasagna. It does not necessarily photograph well but it sure was tasty!!!

Take a 9 in. x 13 in. glass baking dish and spread a small amount of tomato sauce over the bottom. Place a layer of lasagna noodles next, then spread 1/2 pesto-ricotta mixture over the noodles. Next, make a layer of zucchini strips. Spread tomato sauce over the zucchini, then add another layer of lasagna noodles. Spread the remaining pesto-ricotta mixture over the noodles, then make another layer of zucchini strips. Spread tomato sauce over the zucchini, then add another layer of lasagna noodles. Top with tomato sauce. Sprinkle with grated cheese.

Val, create an event with theme zucchini so that we can send you our recipes. We can host it together if you like. Your recipe sounds so delicious. I had moussaka today, there you can just make moussaka with only zucchini.

Oh wow, Val! This is a truly great dish! Zucchini + pesto + lasagna? My mouth is watering. My favorite zucch recipes are fritters and soup, but there's also bread, or breaded, or crostini, or grill packets or skewers, (do I sound like Bubba from Forrest Gump yet? lol) stuffed....I could keep going you know. I looooooove zucchs. :D

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.